recipes from the show

Roasted Butternut Squash Soup
Butternut squash is consistently available, a sure bet here; but during those couple of months in fall when wonderful sugar pumpkins are available, I will use them in place of the butternut squash.
Kasu-Sake Sea Bass
Is there any other kind of sea bass? Jasmine stir fried rice, Coconut-green curry sauce Serves 6
Shoalwater Beer-Steamed Oysters
Nothing says a Pacific Northwest summer like oysters and beer. Why not combine the two?
Our Favorite Barbecue Sauces
It's never a bad time for some barbecue, but there is such a thing as bad sauce. If you do it right, the meat-sauce combo could change your life.
Oregon Pinot Noir Raspberry Sorbet
This raspberry sorbet has a smooth, creamy texture, a lovely color and is equally delicious made with blackberries.
Simple Cherry Pie
It's the dead of summer and what better way to celebrate than with a homemade cherry pie.
Pork Chuleta
A pork dish from Mark Miller.
Chicken and Spinach Meatballs
You'll need a food processor and a 12-inch nonstick skillet with lid. Well-seasoned cast iron would be okay, but do not try this with a stainless-surface pan or they will stick like hell.
Summer Fruit Trifle
Everyone agrees that a trifle should be composed of layers of cake, sweetened cream, and fruit -a heavenly trilogy by all counts. The disagreement stems from what type of cake to use; what type of cream and what type of fruit.
Chicken Tinola
Adapted from Galing Galing Philippine Cuisine and Writing With My Mouth Full.
Cornbread
Rather than fight the will of the people, I dived right into development mode, and after a year of sorry results, finally perfected the recipe. I hope you'll agree it was well worth the effort.
Grandma Dot's Greek Spaghetti
This is the Greek recipe that Jackie's Mom (and Loretta's grandmother), Dot, frequently prepared for Saturday night supper.
Seared Beef with Piqillo Pepper and Shallot jam
This is a kind of beef carpaccio on bread.
Coq au Vin
In my version of this classic French dish, I like to add turnips because they're delicious and have a sweeter taste than a larger, more traditional turnip. You can easily increase this recipe to feed a larger group.
Pan-Roasted Halibut with Toasted Bread Crumb Salad and Green Lentils
Lentils are a major crop in the Pacific Northwest, and the flavorful legumes are great with all kinds of foods from braised meats or sausages to grilled or pan-roasted fish.
Bing Cherry Clafoutis
Put those cherries to good use with this Clafoutis recipe.
Hearty Caraway Beer Bread
By Nancy Baggert, Kneadlessly Simple
Roasted Pork Tenderloin with Glazed Pinata Apples
By Jason Wilson Chef & Owner of Crush Restuarant
Lamb Burgers
Adapted from The Food You Want to Eat by Ted Allen.
Boston Baked Beans
White pea beans and spareribs highlight this recipe by James Beard.
Six great recipes this week
Orange Kahlua Cheesecake Cups; Braised Lamb Shanks or Agnello in Humido; George's World Famous Spicy Sausage, Shrimp and Creamy Grits with Smoked Ham Gravy; Very Simple Stir fried Edamame; Pan-Fried Smelts with Cauliflower Puree and Mint Chutney; Grilled Cheese and Pulled Short Ribs Sandwich
Five Onion Soup
Serve up six servings of five onion soup by Diane LaVonne of Diane's Market Kitchen.
Sunday Sugo di Carne
What is the famous sublime "gravy" that Italians make to serve with their Sunday pasta? My friend Donaldo Soviero- an Italian chef who for years ran a cooking school in Umbria- showed me how he made his sugo with lamb shanks; unusual but yummy. As he puts it, "Its sweet simplicity is what appeals most." I like it with a wide noodle such as fettuccine or pappardelle.
Caramelized Onion Tart with Kalamata Olive
Master the art of radial cutting while making this delicious tart.
Sauteed Celery Root with Swiss Chard
If you cut up the celery root ahead of time, be sure to place it in a bowl of cold water with a squeeze of lemon juice. This will prevent the celery root from browning.